Japan / Main dishes

Onigiri with umeboshi

Name: Onigiri with umeboshi
Prep time: 20 min
Yield: 4 portions
Cuisine: Japan
Ingredients: 700 g freshly cooked short-grain rice; 4 pitted umeboshi; 2 nori sheets; 0.25 tsp salt

A home-cooking adaptation of onigiri with umeboshi, with practical ingredients and clear steps.

Prep20 min

Cook0 min

Yield4 portions

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Editorial home-cooking adaptation · Not yet kitchen-tested. Timings are estimates; additional soaking, rising or chilling may apply. Read the complete method before starting.

Ingredients

4 portions

1×

700 g freshly cooked short-grain rice
4 pitted umeboshi
2 nori sheets
0.25 tsp salt

Units are listed with each ingredient. 1 tbsp = 15 ml; 1 tsp = 5 ml. US cup measures are approximately 240 ml. Chef adaptations may retain source units. Scaling changes quantities, not cooking times. Ingredient ticks reset when the page reloads.

Let’s make it.

Let freshly cooked rice cool just enough to handle safely; do not leave it out for prolonged periods.
Use clean wrap to flatten a portion of rice and place umeboshi in its center.
Fold rice around filling and shape eight small triangles using the wrap.
Wrap with nori just before eating. Eat promptly or refrigerate quickly and consume chilled.

A little kitchen note

Untested editorial adaptation; timing and yield are estimates.

Allergen notes

Check umeboshi and nori labels. This list is a starting point, not a certification of suitability. Check every ingredient label and preparation surface.

Use a food thermometer where relevant. For handling and storage, see our cooking basics and official food-safety links.

A little nourishment.

Illustrative nutrition estimate · Per listed portion (1/4 of the recipe)

Energy: 231 kcal
Protein: 4.9 g
Carbs: 50.1 g
Fat: 0.5 g
Fibre: 1.0 g
Total sugar: 0.3 g
Sodium: 950 mg

Approximate generic ingredient estimates, not verified nutrition labels. Includes quantified optional ingredients; unquantified “as needed” salt, oils or garnishes may be excluded. Brands, substitutions, portions and cooking change values. Nutrition stays per portion when batch quantities are scaled. How we estimate nutrition

Approximate generic ingredient estimates. Brands, edible portions and cooking change values.

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